• Start the barbecue.
• Toss the vegetables in 1 tbsp olive oil and, in 2 batches, barbecue over hot coals covered in a light layer of ash, for 3–4 minutes each side, until charred and cooked through.
• Put in a large bowl.
• Combine the honey, cumin seeds and remaining 2 tbsp olive oil, then toss into the grilled vegetables.
• Scatter with the pine nuts. Barbecue or grill the pittas.
• Mix the yogurt, lemon juice and harissa to make a dressing.
• Serve with the vegetables and pittas

Recipe taken from Waitrose